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| Baked Vegan Penne Pasta (based off of this recipe that Mom made 4 weeks ago) |
For a late lunch/early dinner, we decided to make some pasta. The only change we made was using panko bread crumbs in the topping. We all loved it. I was actually surprised at how much Andrew enjoyed this. He said that the cashew ricotta really tasted like cheese in the pasta. He liked it so much that he ate almost twice as much of it as Mom and I did.
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| The Cashew Ricotta Can be used for other things like this, this, this, this, this, and this We'll have to try them all! |
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| Made a simplified version of these Raw Peanut Butter Cups |
After dinner we wanted something sweet, and the raw peanut butter cup recipe that we'd seen online was calling to us. We didn't have everything on hand to make them correctly, so we decided to improvise: A jar of peanut butter (only ingredient listed is peanuts, so it can't be that bad), and a bag of chocolate chips (hey, they're dark chocolate - 63% cacao, stop judging us). We used mini cupcake liners and the size was perfect! The melted chocolate wasn't quite runny enough and the peanut butter was too runny. A lot of the peanut butter cups looked layered. If we'd used almond butter, or made some less runny peanut butter, then we probably would have liked them better.
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| Mom and I sat out on the patio and looked out at our view of the mountains as we waited for the Peanut Butter Cups to set up in the fridge |
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